Tag Archives: nutmeg

Yes, Nummy neglects, I’ve decided the first post in more than a year deserves to be the first one with the married name. In no small coincidence, this recipe is seasonal and full of alcohol, just like our happy newlywed home.

Time to get fancy at NummyNumNum! I love chicken livers in all forms. Having moved to New Orleans, I am extremely lucky to have access to fried chicken liver poboys pretty much at every restaurant. I probably need to chill out on the NOLA eating as it is bikini season. Anyways, I love chicken livers, and a mousse version is always welcome in my recipe box. This recipe is so amazing and surprisingly easy. My good friend Chef Kim made this and gave away in cute mason jars for Christmas gifts. Chef John and I ate the whole thing in one sitting. Beware if you are cooking this in an apartment, your place is going to smell. Keep windows open! Serve with slices of bread or crackers and cornichons.-ts

This recipe uses a scotch bonnet, and, if you think about the name of that pepper literally (i.e. a small older Scottish woman dressed like Miss Muffet), I think we can all agree it’s cute as crap. Also, reading the list of spices literally made my mouth water, so it’s probably good as crap too.

There’s nothing better than a good meatball. The problem is most meatballs are passable at best and downright TASTELESS at worst. These are anything but. They have a great flavor on their own and are even better seared off and then dropped into the yummiest of sauces to simmer til they sop up all the tomatoey goodness.

Make a mini meatball and cook it in a hot saute pan in a little olive oil. Taste for seasoning before making the rest of the meatballs.
(Tasting and browning are the key steps to this recipe. Most people who suck at cooking suck because they don’t taste at every step. Don’t be one of them. Also, The Chef almost went postal having to make all these balls by himself, so draft someone for help or do them in advance.)

Roll into balls, brown on all sides, and then simmer in tomato sauce for 30-45 minutes, adding parsley when you add the meatballs. Serve over angel hair pasta. De Cecco is the best brand I’ve ever found and it literally takes 2-3 minutes tops to be ready.

I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)

Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.

I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts

Like this:

I took like 2 whole years of French in high school (and ironically ended up pretty much taking them again in college from the same teacher), so I thought I was well-equipped to tell you that “au gratin” means “with cheese.” Apparently I’m only half right. It means cooking something either covered in cheese or breadcrumbs or both, so go figure. If I can’t at least use my mad French skillz to translate seamlessly while blogging, I think Hutchison or UT owes my parents some money back.